This recipe really is from my grandmother, but I call it mother's nanner puddin recipe because - after mom died, I was looking for my recipe card, couldn't find it and before I thought twice, picked up the phone to call mom; only to realize I couldn't, I looked in my recipe box again, and there it was - "mama helped me find it". Grannie and mom thought it was AWFUL to use pudding in Banana Pudding, and they didn't like meringue on top - so this is simple, basic, but delish.

1cupjam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)

1/2cuppecans (chopped or whole, whichever you prefer)

2tspgrated cheese

3/4toCaramel Dark Chocolate Cupcakes

Marshmallowheavy cream

3/4cupbutter + extra (to butter wax paper)

2cupsunsalted butter

1-3tspthe Caramel Sauce

1tspbutter

1 (198g)dark cocoa

saltFilling:

Forvegetable oil

1cupChocolate Cupcakes

1pinchsalt

1TBSPgrated cheese

4TBSPbutter

1/2cuppowdered sugar

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Instructions

For the Cupcake: Heat oven to 350 F

Line cupcake pans with cupcake liners

In a large mixer bowl, stir together dry ingredients

Add eggs, milk, oil and vanilla; beat on medium speed for three minutes

Stir in boiling water by hand (batter will be thin)

(NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye

) Pour into cupcake pan

Because they have a tendency to overflow, fill the cupcake liners 2/3 full

Bake 18-20 min

Cool 10 min; remove from pan to wire racks

For the Frosting: Sift powdered sugar and set aside

In a mixer, beat the butter until soft and fluffy

You'll have to scape the sides of the bowl several times

Add the powdered sugar and mix until smooth

Add the vanilla and heavy cream and beat until smooth

Beat in the marshmallow fluff until smooth

For the Caramel Sauce: Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat

Cook while whisking gently for 5 to 7 minutes, until it gets thicker

Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar

Assemble Take a Cupcake and pipe icing on top

Drizzle on Caramel sauce and you can put a pretzel on top

Enjoy!!

Recipe Notes

My mom loves dark chocolate and I thought marshmallow icing sounds pretty good with a chocolate cupcake. Also while scrolling though Pinterest, I saw the pioneer woman's caramel sauce recipe and I was like put it on a cupcake! So the Salted Carmel Dark Chocolate Cupcake was born.

Hi! My name is Sierra and I'm 15.I came across this recipe in a cookbook and decided to try it. Then I cut back on the sugar and butter to make it healthier. Now I make it for my family for breakfast and they love it! And I hope you do too!

Mix in the sour cream with baking soda, add the flour a little at a time, mixing slowly, then add the cinnamon and nutmeg (can be adjusted to taste) with one last mix and then fold in the walnuts and raisins

Grease a 9x12-inch baking pan and dust with flour, pour in the mixture and bake in a 325 degree oven for 50 minutes or so

It will be very dark in color when done, so be cautious not to take it out too soon

It is an unfrosted cake but a light dusting of powdered sugar can be used

Note that the walnuts are so finely chopped that you might not know they are in it so be sure to warn anyone that might have a nut allergy

After pralines have cooled, wrap them in plastic wrap and store in an airtight container

Makes about 18 pralines

Note: Be sure to use buttered wax paper

The wax paper helps to lift the pralines after they are hardened, and the butter helps them not to stick to the wax paper – because they will stick if butter is not used

(Optional: Brown sugar can be used in the place of sucanat

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Recipe Notes

I first started making pecan pralines after my family and I went to a friend's wedding in New Orleans, Louisiana. They had pralines at the wedding, and everyone loved them. After we got back home, I began making the pralines and decided to use the sucanat - because using sucanat helps them be a little healthier - and who does not want a healthy dessert or snack that tastes great? Everyone just loves them! I have taken them to church, to our family get-together, etc. They never stay around for long!

This recipe was passed down from my sister. She was an amazing cook and loved to share her recipes with family and friends. The Mexican Bread recipe was one of our family favorites and was always on our table for holiday gatherings. Great bread to be served with any kind of food. Hope you will try it, know you will love it...